Rating: 3 stars
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  • 1 Rating

This cornmeal cake has an unexpected crunch from the grits and is great with strawberries and peaches.

Chef Frank Stitt
Recipe by Cooking Light October 2002

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Credit: Becky Luigart-Stayner; Lydia DeGaris-Pursell

Recipe Summary

Yield:
16 servings (serving size: 1 slice)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325°.

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  • Coat a 10-inch tube pan with cooking spray; dust with 1 tablespoon cornmeal.

  • Place 1 3/4 cups sugar, butter, rind, and vanilla in a large bowl; beat with a mixer at medium speed until light and fluffy. Add egg yolks, 1 at a time, beating well after each addition. Beat in sour cream.

  • Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 1/2 cup cornmeal, grits, salt, and baking soda in a medium bowl; stir well with a whisk. Add flour mixture to sugar mixture, stirring to combine.

  • Beat egg whites with a mixer at high speed until foamy. Gradually add 1/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently stir one-fourth of egg white mixture into batter; gently fold in remaining egg white mixture. Spoon batter into prepared pan.

  • Bake at 325° for 50 minutes or until a wooden pick inserted in cake comes out clean. Cool in pan 15 minutes on a wire rack; remove from pan. Cool cake completely on wire rack.

Nutrition Facts

294 calories; calories from fat 30%; fat 9.9g; saturated fat 6.6g; mono fat 0.6g; poly fat 0.2g; protein 4.7g; carbohydrates 47g; fiber 0.6g; cholesterol 91mg; iron 1.2mg; sodium 203mg; calcium 28mg.
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